Cook - Full Time - Evening
- Performs all food preparation & cooking functions, maintaining all quality standards.
- Prepares food accurately following production sheets and using standardized recipes or other instructions as provided.
- Controls & adheres to all established procedures & State requirements regarding safe food handling, storage & service:
- Strict sanitation standards used at all times; hand washing practices, proper use of gloves, continuous sanitizing practices used on food contact surfaces, utensils, equipment, work station.
- Strictly monitor & maintain food temperatures at all times.
- Wrap, Date & label all food items in storage.
- Adheres FIFO.
- Operates cooking equipment following established procedures & safety precautions.
- Monitors & controls quantities of foods prepared. Record leftovers and waste.
- Informs the Production Supervisor/Chef of any problems relating to the production areas; equipment, food items, preparation or cooking procedures.
- Sets up & breaks down the food serving lines efficiently & timely.
- Maintains and record HACCP log.
- Maintain HACCP standard and procedure, safety storage compliant and food safety regulation standard.
- Performs other related duties as assigned.
- Actively participates in cleaning assignments, overall sanitation, & housekeeping duties in the production areas with emphasis on individual work stations.
- Completes all assignments on daily production sheets & willingly assists co-workers as unscheduled production needs arise.
- Actively participates in hospital & departmental programs for Staff Development & quality improvement.
- Performs work mostly alone, but also as part of a team. Establishes & maintains efficient & effective relationships with all co-workers in the department & hospital.
- Readily performs & offers cooperation as other tasks or duties may be assigned.
- Adheres to HMH Organizational competencies and standards of behavior.
- High School diploma, general equivalency diploma (GED), and/or GED equivalent programs.
- Minimum of 1 or more years of hotel and/or restaurant cooking experience.
- Observed good cooking techniques.
- Team player.
- Excellent verbal and written English communication skills.
- Associates degree in Culinary Arts.
- Health facilities cooking experience or health care nutrition knowledge.
- Labor Market Data: Compensation is benchmarked against market data to ensure competitiveness.
- Experience: Years of relevant work experience.
- Education and Certifications: Level of education attained, including specialized certifications, credentials, completed apprenticeship programs or advanced training.
- Skills: Demonstrated proficiency in relevant skills and competencies.
- Geographic Location: Cost of living and market rates for the specific location.
- Internal Equity: Compensation is determined in a manner consistent with compensation ranges for similar roles within the organization.
- Budget and Grant Funding: Departmental budgets and any grant funding associated with the job position may impact the pay that can be offered.
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